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Home Cooking

Trouble shooting clarifying a stock

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Trouble shooting clarifying a stock

PrairiePie | Jan 22, 2012 11:12 AM

I have done this several times before but for some reason it is not working for me now. I am making a raft of egg whites, egg shells and diced celery. Is there something I am doing wrong? I pour the beaten egg white raft over the hot stock and bring it to a boil. Turn down the heat and simmer for 20 minutes. It is even more cloudy after.

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